Tori Nanban | Crispy Japanese chicken with sweet and sour sauce and tartar sauce
(0)
35 min
Quick
Sezamo
Tori Nanban este un preparat emblematic de street food japonez din regiunea Miyazaki: bucăți crocante din pulpe suculente de pui, scăldate într-un sos dulce-acrișor Nanbanzu și acoperite cu sos tartar cremos cu ou fiert și ceapă verde proaspătă.
Preparation method
Preparing the Nanbanzu sauce and tartar sauce
Boil 2 of the eggs in boiling water for 9-10 minutes until hard-boiled, then rinse them under cold running water, peel, and finely chop them. Finely chop the pickled cucumbers and spring onions (saving the green rings for garnish). In a bowl, mix the chopped boiled eggs with the mayonnaise, pickled cucumbers, half of the chopped spring onions, and a teaspoon of freshly squeezed lemon juice. Season the tartar sauce with salt and pepper to taste, then place it in the refrigerator.
In a small saucepan, combine the soy sauce, rice vinegar, and caster sugar. Heat the mixture over medium heat until the sugar dissolves completely, then turn off the heat and let the Nanbanzu sauce cool to room temperature.
Preparing and frying the chicken
Cut the boneless chicken thighs into bite-sized pieces (about 3-4 cm). Season the meat evenly with half a teaspoon of salt and ground black pepper.
Chef's tip
Dipping the hot chicken directly into the Nanbanzu sauce is the defining step: the warm crust absorbs the acidity of the vinegar and the sweetness of the soy sauce without losing its crispiness.
For great visual contrast and perfect texture, crush the boiled eggs with a fork instead of blending them, keeping the tartar sauce rustic and light.
15 min
Under an hour
